Le Bernardin, Chef's Table at Brooklyn Fare, Talula's Table, Maison de Bricourt (sadly, closed). I can be just as excited, however, by a pie at Paulie Gee's, dim sum at East Harbor or a shellfish tower at a seaside bistro in Brittany.
My current drink of choice:
Wine, without a doubt. These days, Syrah from California, particularly Santa Barbara region. Grenache in any form, including Gigondas or CDP.
I really wish I could:
Carry a tune.
My favorite comfort food:
A crepe. A nice soup. Neopolitan pizza.
My top 5 favorite restaurants:
Le Bernardin. Maison de Bricourt (Cancale, France). Al di La. Sugiyama. Toque (Montreal). Maison de Bricourt is now closed. I'll keep the memory of my meals there alive, while I add Corton as favorite #5.
My most tattered cookbooks:
My course guide from Tech I and II at Peter Kump's New York Cooking School (now called the Institute for Culinary Education). Most recipes I prepare are now garnered from various food blogs.